One of my all time favorite breakfasts is baked oatmeal. I love baked oatmeal hot with some soy milk, cold on top of a yogurt parfait, and every way in between. I find it to be one of the most addicting and versatile breakfast dishes. Most baked oatmeals feel very heavy, have a high dairy content, and unhealthy oils or butters. But not this recipe. This guy is made with almond milk (you can use whatever milk you'd like but the almond milk helps to keep it light and adds to the nutty flavor) and instead of canola oil or butter I used coconut oil to keep that light consistency. This is the perfect basic baked oatmeal because from this base recipe you can go ahead and add chopped nuts, dried fruit, fresh fruit, or anything your heart desires. Note that the recipe calls for the oatmeal to be baked in a 9x5" loaf pan but it can easily be doubled and baked in an 8x8" pan or quadruple it and bake in a 9x13" dish.
1 9x5" pan
1/3 cup coconut oil, melted
1/2 cup brown sugar
1 egg, beaten
1/2 tsp vanilla
3/4 cup almond milk (or any milk)
2 cups old fashioned rolled oats
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1. Preheat oven to 350° and spray a 9x5" loaf pan with nonstick cooking spray.
2. In a large bowl beat together melted coconut oil, brown sugar, and egg. Then add in vanilla and almond milk and mix. Set aside.
3. In another bowl mix together remaining ingredients. Add dry to wet and mix well.
4. Pour mixture into greased loaf pan and bake for 25-30 mins or until edges begin to brown and oatmeal is mostly set and not sloshy.